Caramel Rippled Apricot Ice Cream

Who doesn’t love apricots? Honestly though, I’m only a recent convert myself–I always used to think they were sour and the peach’s short, ugly cousin. Turns out, I’d only tried not-quite-ripe apricots–the really ripe ones are tender, ready to burst, and lusciously sweet and velvetty. Sounds perfect for an ice cream, right?

Now that apricots are in season and surprisingly cheap, its a great time to try this sexy little fruit in its fresh rather than the much more familiar dried form. The only tough thing is managing them–I’ll buy a bunch that are just shy of being ripe, wait for them to ripen just right, and they almost always all are ready at the same time, at which point, you have a very small window before they go bad. Frustrating, but all the more reason to gobble them up in a hurry and get more, right?

So for this ice cream, you start with a bunch of these… click to read more…

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